Grilled stuffed sole







Cook Time

15-20 Min


  • 1 tablespoon olive oil
  • 25g/1oz butter
  • 1 small onion, finely chopped
  • 1 garlic clove, chopped
  • 3 sun-dried tomatoes, chopped
  • 2 tablespoons fresh lemon thyme leaves
  • 50g/2oz fresh breadcrumbs
  • 1 tablespoon freshly squeezed lemon juice
  • 4 small whole sole, gutted and cleaned
  • lemon wedges, to garnish
  • salt and freshly ground black pepper
  • Preheat the grill. Heat the oil and butter in a frying pan until it just begins to foam. Add the onion and garlic to the frying pan, and cook, stirring, for 5 minutes, or until just softened.
  • To make the stuffing, mix together the tomatoes, thyme, breadcrumbs and lemon juice in a bowl, then season with salt and pepper.
  • Add the stuffing mixture to the pan, and stir to mix.
  • Using a sharp knife, pare the skin from the bone inside the gut hole of the fish to make a pocket. Spoon the stuffing into the pocket.
  • Cook the fish, under the grill, for 6 minutes on either side, or until golden brown. Transfer to serving plates, garnish with lemon wedges and serve immediately
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